[quote]nlmain wrote:
[quote]tootles27 wrote:
[quote]nlmain wrote:
started singing christmas songs in my head this morning. someone shoot me before this virus spreads.[/quote]
I luv christmas music!! I am pathetic in that way! (:[/quote]
I love them too but only around december 10-15 onwards. Anytime earlier is just plain bonkers.[/quote]
I have to agree it’s not even Advent yet. Retarded.
Everyone watch this video, and thanks Beast.
[quote]Ct. Rockula wrote:
Anyone have lamb recipes?
All I have is lamb burgers.[/quote]
GYROS!!!
A traditional gyro should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!). The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and Rosemary are similar to oregano and thyme in flavour (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions. Here is the recipe we used where I used to work (compliments of Feller’s Meat in Clearfield, Utah!)
1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper
Mix everything together and let sit in the fridge for 1-2 hours.
Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.
I hope that helps! ~ Wayne
P.S. Tzatziki is made with 500 ml. plain natural or Greek yogurt, 1 cucumber which has been peeled and descended and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic. Mix together, and let sit in fridge until ready to use. This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to halve the garlic amount.
[quote]Soulja874 wrote:
[quote]Ct. Rockula wrote:
Anyone have lamb recipes?
All I have is lamb burgers.[/quote]
GYROS!!!
A traditional gyro should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!). The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and Rosemary are similar to oregano and thyme in flavour (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions. Here is the recipe we used where I used to work (compliments of Feller’s Meat in Clearfield, Utah!)
1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper
Mix everything together and let sit in the fridge for 1-2 hours.
Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.
I hope that helps! ~ Wayne
P.S. Tzatziki is made with 500 ml. plain natural or Greek yogurt, 1 cucumber which has been peeled and descended and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic. Mix together, and let sit in fridge until ready to use. This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to halve the garlic amount.
[/quote]
That sounds crazy good. And simple…cant wait to go to the butcher’s now. But, that “m” word, wtf is that? lol
Soulja FTW!
[quote]Ct. Rockula wrote:
That sounds crazy good. And simple…cant wait to go to the butcher’s now. But, that “m” word, wtf is that? lol[/quote]
Marjoram? It’s an herb similar to oregano and it’s key to getting that awesome flavor that gyros from the Greek restaurants have. Don’t worry, any decent grocery store will have it in the spice section.
[quote]Deb wrote:
Soulja FTW[/quote]
Thank ya…Thank ya, I’m just a professional fat kid.
reward for Soulja
yea, dude, I read it but that still doesnt mean I know what it is. lol
I thought it said marijuana at first. I was like “AWWW SHIT”. lol
I’m watching ‘The Invention of Lying’ it kinda sucks.
[quote]pch2 wrote:
I’m watching ‘The Invention of Lying’ it kinda sucks. [/quote]
Watch the video I posted, it’ll make you laugh.
[quote]Brother Chris wrote:
[quote]pch2 wrote:
I’m watching ‘The Invention of Lying’ it kinda sucks. [/quote]
Watch the video I posted, it’ll make you laugh.[/quote]
laughing is a sin, Christopher.
If I’m going to try a yoga class tmrw should I lift before or after?
Is Jennifer Garner (alias chick) attractive?
[quote]pch2 wrote:
Is Jennifer Garner (alias chick) attractive?[/quote]
if that was her in Electra…hell yes
[quote]pch2 wrote:
If I’m going to try a yoga class tmrw should I lift before or after?[/quote]
I do my yoga after if I do it at the gym. I think its best done at home though right out of a hot shower upon waking or before bed.
But, yea, think of it as stretching. Stretching is best done after lifting.
got off early from work, came home to a new computer. yay!
also, bodyweight skullcrushers= hell on triceps.
[quote]Ct. Rockula wrote:
[quote]Brother Chris wrote:
[quote]pch2 wrote:
I’m watching ‘The Invention of Lying’ it kinda sucks. [/quote]
Watch the video I posted, it’ll make you laugh.[/quote]
laughing is a sin, Christopher.[/quote]
Jesus laughed.
[quote]pch2 wrote:
If I’m going to try a yoga class tmrw should I lift before or after?[/quote]
You shouldn’t do Yoga. It’s teh occult.
[quote]byukid wrote:
got off early from work, came home to a new computer. yay!
also, bodyweight skullcrushers= hell on triceps. [/quote]
You’re doing 250 lb skullcrushers?
[quote]Brother Chris wrote:
[quote]Ct. Rockula wrote:
[quote]Brother Chris wrote:
[quote]pch2 wrote:
I’m watching ‘The Invention of Lying’ it kinda sucks. [/quote]
Watch the video I posted, it’ll make you laugh.[/quote]
laughing is a sin, Christopher.[/quote]
Jesus laughed.[/quote]
And, he was beaten then strapped to a crucifix where he suffocated…laughing is a serious offense.
[quote]Ct. Rockula wrote:
[quote]Brother Chris wrote:
[quote]Ct. Rockula wrote:
[quote]Brother Chris wrote:
[quote]pch2 wrote:
I’m watching ‘The Invention of Lying’ it kinda sucks. [/quote]
Watch the video I posted, it’ll make you laugh.[/quote]
laughing is a sin, Christopher.[/quote]
Jesus laughed.[/quote]
And, he was beaten then strapped to a crucifix where he suffocated…laughing is a serious offense.[/quote]
I don’t remember the suffocation thing, but I laugh in the face of vampires.